Pot-roast chicken with pilaf rice, broad beans and lemon
- July 2016
- Serves 4
- Hands-on time 55 min, oven time 65 min
Need a summery Sunday lunch? Richard Bainbridge’s chicken pot-roast is full of fresh vegetables and citrus flavours – a guaranteed showstopper. Ideal for a relaxed day’s cooking.
- 23g (8.7g saturated)
- 61.8g (9.7g sugars)
- 1.5kg British free-range chicken
- 1 lemon, cut into quarters
- 1 bunch fresh thyme, leaves picked
- 50g butter
- 1 banana shallot, finely chopped
- 1 garlic clove, crushed
- 250g basmati rice, rinsed well in cold water
- 600ml freshly boiled water
- 10g fresh flatleaf parsley, chopped
For the confit lemons
- 2 unwaxed lemons
- 200g caster sugar
For the broad beans
- 1 tsp rapeseed oil
- 250g podded broad beans
- Juice 1 lemon
For the watercress
- 200g watercress, washed
- Juice ½ lime
- 2 tbsp cold-pressed rapeseed oil
- Caster sugar to taste
- Heat the oven to 220°C/200°C fan/gas 7. Season the chicken with salt and pepper all over, including inside, then place the quartered lemon and thyme in the cavity. Put the chicken into a large casserole or ovenproof dish with a lid and roast for 25 minutes without the lid on.
- Meanwhile, heat the butter in a small frying pan over a medium heat until foaming, then add the shallot and garlic and cook, stirring often, until translucent. Mix with the rinsed rice in a large bowl.
- After the chicken has been roasting for 25 minutes, remove it from the dish and drain and reserve any juices from the cavity. Lower the temperature to 200°C/180°C fan/gas 6, add the rice to the casserole with the freshly boiled water and reserved juices, then put the chicken on top. Put the lid on and return to the oven for 30 minutes. Remove the lid and cook for a further 10 minutes to crisp the skin. Remove from the oven and leave to rest for 10 minutes – the rice will retain its heat.
- Meanwhile, make the confit lemons. Pierce the lemons all over with a knife, put in a small pan, cover with cold water and bring to the boil over a high heat. Remove the lemons from the water, let them cool a little, then put back into a pan of fresh cold water and bring back to the boil. Repeat a third time (this takes away the lemons’ bitterness), remove the fruit and set aside.
- Clean the saucepan, then add the sugar and 200ml cold water and heat gently to melt the sugar. Once the liquid is clear, bring to the boil, add the lemons and simmer for 10 minutes, turning often, until they are soft and glistening. Allow to cool.
- While the chicken is resting, prepare the broad beans. Put a medium frying pan over a high heat and add the rapeseed oil, followed by the broad beans. Fry for 2-3 minutes until tender and lightly coloured. Season with salt and pepper and add the lemon juice just before serving.
- When almost ready to serve, put a griddle pan on a high heat. When smoking hot, roll the confit lemons over the griddle, which will caramelise and scorch the lemons, adding more flavour.
- Remove the chicken from the casserole, stir and season the rice with salt and pepper to taste, then add the parsley and broad beans. Put the watercress in a bowl, drizzle with the lime juice and rapeseed oil, then season to taste with salt, pepper and sugar. To serve, put the rice on a platter and top with the chicken (or simply return the chicken to the casserole). Slice the confit lemons and add to the rice. Serve the watercress in a bowl alongside.
Make the confit lemons (steps 4 and 5), then store in their syrup in a sterilised jar for up to 3 months in the fridge.
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